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home > recipes > vegetables > deep-fried corn on the cob
from NY, US eanut Oil or Canola Oil 4 fresh ( broken or cut in halves) Batter 1/2 cup buttermilk 2 eggs, beaten 1/2 cup yellow corn meal -- enough to make a thick batter Coating 1/2 cup (or more as needed), self rising flour 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/8 teaspoon freshly crushed black pepper A southern treat! We had this at a fair last year and after the deep fried skewered corn came out of the fryolator it was quickly dipped in melted butter.!! Most likely when prepared at home, it may be easier to cut the corn in half since the corn at the fair was fried in large fryolators. In a a deep fat fryer or heavy duty Dutch oven, preheat peanut oil to 375F. Make a batter by combining the cornmeal, buttermilk and beaten eggs Combine flour, garlic powder, salt and black pepper in a medium bowl or pan and set aside. Dip corn-on-the-cob ears into cornmeal batter to coat. Roll in flour mixture. Allow setting for about 10 to 15 minutes. With cooking tongs, holding at a distance, slowly place a few ears of corn in hot oil, 1 at the time. Fry for about 3 minutes per ear or until golden brown. Drain on paper towels. Serve with corn holders in each end and place on serving dishes while hot. Season the corn as desired with sea salt and freshly crushed black pepper. Yield: 6 servings

Deep-fried Corn on the Cob


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list all recipes by BUTTERFLYDOG (1134)


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keyword: fried
recipes for vegetables
recipes by butterflydog
Email Address:
(posted July 22, 2011)

from NY, US

eanut Oil or
Canola Oil
4 fresh ( broken or
cut in halves)
Batter
1/2 cup
buttermilk
2
eggs, beaten
1/2 cup yellow
corn meal -- enough to make a thick batter
Coating
1/2 cup (or more as needed), self rising
flour
1/2 teaspoon
garlic powder
1/2 teaspoon
sea
salt
1/8 teaspoon freshly crushed black pepper


A southern treat! We had this at a fair last year and after the
deep fried skewered corn came out of the fryolator it was quickly dipped in melted butter.!!

Most likely when prepared at home, it may be easier to cut the
corn in half since the corn at the fair was fried in large fryolators.

In a a
deep fat fryer or heavy duty Dutch oven, preheat
peanut oil to 375F.

Make a
batter by combining the cornmeal, buttermilk and beaten
eggs

Combine flour,
garlic powder, salt and black pepper in a medium bowl or pan and set aside.

Dip
corn-on-the-cob ears into cornmeal batter to coat. Roll in flour mixture. Allow setting for about 10 to 15 minutes.

With cooking tongs, holding at a distance, slowly place a few ears of
corn in hot oil, 1 at the time.

Fry for about 3 minutes per ear or until golden brown. Drain on paper towels.

Serve with
corn holders in each end and place on serving dishes while hot.

Season the
corn as desired with sea
salt and freshly crushed black pepper.

Yield: 6 servings



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